イタリア料理の真髄【トマトパスタ】絶対美味しい！茄子のプッタネスカ🇮🇹

イタリア料理の真髄【トマトパスタ】絶対美味しい！茄子のプッタネスカ🇮🇹

Next, add the whole tomatoes, mashing them to make the sauce. Finally, add the eggplant and lightly mix. Hi, everyone! I’m Chef Fabio. Today we’re going to make Eggplant Puttanesca! Now, for the ingredients we have spaghetti, eggplant, olives, capers, anchovies, whole tomatoes, garlic, chili peppers, Italian parsley, and olive oil. Okay, so today we’re going to make a new recipe, Puttanesca. Puttanesca is a local pasta dish from the island of Ischia (Italian: Isola d’Ischia), located near Naples. Puttanesca is a spicy sauce, so I’m going to make a pasta dish that combines fried eggplant, which goes well with spicy sauce! First of all, the basic ingredients of Puttanesca sauce are olives, capers, and anchovies, and the rest of the dish is a tomato sauce with a strong punch of tomatoes and garlic, as well as a strong hint of spiciness from the chili peppers. The olives were soaked in oil, so we’ll wipe off a bit of it with a paper towel… There are seeds inside, so if you crush lightly with the flat side of a knife, the seeds will come out and you can remove them. We’ve now removed the pits of the olives. Slightly mashing the olives will help bring out the olive aroma more when made into a sauce, so mash it like this. So today I’m using pickled capers. Generally, professionals in restaurants use capers that have been salted like this. So you soak it in water to remove the salt and then cook with it. Capers that have been desalted and placed in a Ziplock bag like this and pickled in white wine vinegar are pickled capers.
[The ones at the store are usually like this.] So, when they’re pickled like this and you add them to a dish, the acid balances the dish, so today we’re going to be using pickled capers. Next, we’ll use two slices anchovies for umami. I want to make a sauce with a bit of sharpness and acidity today, so we’ll be using whole tomatoes. The basic way to cut garlic is to remove the core and chop finely. So the eggplant we’re using today is a Senryo eggplant, and we’ll remove the stem… Then cut it into irregular pieces, leaving the skin on. We’re going to continue cooking it like this, so we’ll use the eggplant as is without doing anything to remove the bitterness. Now that we’ve finished cutting the ingredients, it’s time to make the sauce! First, add olive oil to your frying pan. Then, while the heat is still off, put the eggplant we cut into the pan, skin-side down, and heat.
[Point 1: Heat eggplant skin-side down] The eggplant still isn’t seasoned, so once you turn on the heat, sprinkle salt evenly over the top parts to add flavor. The temperature has risen now, so from here we’ll continue cooking on medium heat, slowly, with the idea of searing the skin side until it’s about 80% done, like you would when cooking fish. I highly recommended this cooking method, as the skin of the eggplant makes it less likely to absorb the oil! Okay, so we’ve been slowly cooking the eggplant for about 3 minutes now, and even though I haven’t turned it over, the eggplant has gotten much smaller. Once it reaches this stage, flip the eggplant over. The skin side has already developed a nice color, and just by slightly cooking the surface of the eggplant, it becomes tender. Now, put the pan down and start cooking the sides of the eggplant. I’ve just lightly sautéed the sides, and the eggplant is already soft. When you stir the pan like this and hear a light puffing sound from the eggplant, it means the eggplant is soft. Once it has reached this stage, move the eggplant up. If the temperature is high and the eggplant is on the top, some of the oil will drip down, so we’ll use that oil to slowly heat the garlic. If the heat is too high, turn it off and start cooking the garlic with the residual heat.
[Be careful of the temperature of the pan so that the garlic doesn’t burn] Add the minced garlic. And turn off the heat. We want to make it spicy as Puttanesca should be, so we’ll add some small crushed chili peppers and slowly bring out their spiciness. Don’t turn on the heat yet, but cook slowly for about 3 to 4 minutes using the residual heat to bring out the aroma of the garlic and the spiciness of the chili peppers. While the garlic is cooking, the oil from the eggplant has drained out, so at this point, move the eggplant to a tray. Now, while the garlic is heating off to the side, start boiling the pasta. I want to enjoy the rich sweetness of the pasta itself today, so I’ll boil 1.9mm bronze-diced (rough type) spaghetti. Put 30g of salt per 2L of hot water.
(1.5% salt concentration) Right now, I’m just heating the garlic in the residual heat, but it’s already lightly colored and has a good garlic flavor, so once it’s gotten this far, we’re ready to start cooking it. Low heat. Now add the olives that you crushed earlier and capers. Then, in this oil, we’ll slowly bring out the aroma of the olives and capers for the same amount of time we did when making the garlic oil.
[Point 2: Heat slowly over low heat to bring out the aroma] [Add more oil if needed] Now the temperature is rising. Keep the heat on low and cook for about 3 minutes. Puttanesca is a sauce made with olives and capers, so these are the main ingredients. So we’re going to be slowly sautéing them slowly on low heat to bring out the strong aroma of the olives and capers. Okay, so now the olives and capers have a really nice aroma, so I’m going to add the anchovies now. Rather than cooking the anchovies we’re adding them more as a umami flavor, so we simply dissolve them in the oil.
[Point 3: Imagine dissolving the anchovies in the oil without heating them] And add some Italian parsley for aroma. Then add the whole tomatoes. And when you add the tomatoes, mash them to make the sauce. We’re adding a really minimal amount of tomatoes. If you add too many tomatoes, they’ll become the main focus of this pasta dish. The main focus should always be on the olives and capers. Now, turn the heat from low to medium and cook the whole tomatoes to reduce the acidity. Yeah, now we have a delicious, condensed sauce! Now for the first tasting of the base. It’s delicious! Once you have a base with a solid flavor, add a small amount of cooking water to thin out the sauce. Yeah! We now have a delicious Puttanesca sauce! Now add the cooked pasta. Okay, now that the noodles are cooked, it’s time to add them to the sauce. After that, all you basically have to do is mix it together. Wow! Looks delicious! Finally, add the eggplant and lightly mix. Now that everything is mixed together nicely, it’s time to start plating it. Yes! Our fried eggplant Puttanesca is now complete!
[Topped with olive oil] Itadakimasu! Wow! Looks delicious! Yeah! This, everyone, is Italian food at its best! This dish is the perfect combination of sharp, acidic and spicy tomato sauce, the flavor of olives and capers, and the juicy sweetness of fried eggplant! So, to review how to make the most delicious basic Puttanesca we made today, the key point is to sauté and heat the olives and capers for as long as you usually take to slowly heat the garlic oil. This way, the aroma will really develop, and it will taste delicious! Also, today I used bronze die De Cecco spaghetti. When using any type of coarse pasta, not just De Cecco pasta made with bronze dies, you can achieve the perfect texture by boiling it until it is firm, about 1 minute before the recommended time on the package. In the case of De Cecco, instead of boiling for 12 minutes, stop boiling it 2 minutes before instead of 1 minute, and then combine it with the sauce to create a truly delicious pasta dish! Thank you for the meal! Today’s Puttanesca is definitely one of the best Italian dishes, so please give it a try! Thank you as always for your comments!
I always look forward to reading them! Well then, see you in the next video! Bye~! We’ve released a dedicated app for this channel! – With many new, unreleased recipes! We also tell you our favorite equipment and recommended ingredients! If you become a premium member, you can view exclusive recipes and use the ingredient recipe search feature. You can also bookmark your favorite recipes.

南イタリアの基本のプッタネスカを作りました🇮🇹
プッタネスカとはオリーブとケッパーが入った辛いトマトソースの事を指し、その香りの立たせ方は必見内容です。辛いソースにジューシーな揚げなすの甘味が堪らないパスタ料理です🧑‍🍳

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材料
スパゲッティ　70g
ホールトマト　120g
ナス　1本　
オリーブ　12個
ケッパー　12粒
アンチョビ　2ヒレ
唐辛子　1本
ニンニク　ひとかけ
オリーブオイル　40cc
茹で汁　適量
塩　適量

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【チャプター】
0:00 材料紹介
0:27 今日のパスタについて
0:47 材料の下準備
2:41 ソースを作っていく
5:14 麺を茹でる
5:32 パスタソースの続き
8:24 完成・盛り付け
8:37 実食
9:10 美味しく作るポイント

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